My advice would be to dry those hops and use them for dry hopping your next brew. My reasoning? The typical rule of thumb for using wet hops is to use 5 times the amount that you would normally use of dry hops/pellets/plug (to account for the moisture content in the fresh hops). Using this amount of hops for dry hopping is probably going to take up a LOT of room in your fermenter, will soak up a lot of beer that you are not going to get back, prove to be a nightmare separating the finished beer from all that plant matter, and result in a very "grassy" or vegetative taste in the final product.

If you or anyone has more info, much appreciated. I know that fresh hop can be a viable product, just not exactly how to use them... I thought they might be added at the end of the boil, not in the fermenter. (???)

Same rule of thumb for boiling: 5x the amount that you would normally use of dry hops/pellets/plug. Actually, the recommendations I have seen for using fresh hops most effectively is to use a hop back in-line as you drain the cooled wort into the fermenter (never tried it myself).